KING KONG SUSHI

From Japan, sushi was first introduced to the United States over a century ago, then started its early roots in the post-war 1950s. The food culture in the United States commonly utilized baking, broiling, grilling, and frying of fish, but never was eaten raw, thus it wasn’t widely accepted.

As food cuisine progressed and people started becoming more health conscious, sushi exploded with popularity and was recognized for its excellent nutritional value. Countless sushi chefs started to innovate and create new recipes to complement the taste buds of American culture. For example, due to its texture, avocado was never thought of as an ingredient suitable for sushi, but chefs were able to put together the right ingredients to complement the fish’s properties rather than overpowering it.

Another example is the use of seaweed, which holds the rice and ingredients together in a roll. Chefs were able to reduce the scent and mask the dark pigment of the seaweed, as they began forming rolls with rice on the outside, thus creating a brand new category of maki rolls unique to America. Experimenting with different sauces and ingredients that were never used in sushi before, this new category was labeled and popularized as fusion style! Fusion style sushi was able to gain popularity and make its mark in the American food culture.